The things I do in the name of love.

In the name of Valentines Day.

In the name of all things pink.

You recall the chocolate shot glasses I made over the holidays? That I filled with local New Deal vodka?

In the name of love, Valentines Day and everything pink, I have done it again, and without even meaning to, I’ve once again filled them with New Deal vodka. This time it is a spicy little monkey that is just all too fitting for Valentines Day. Of course, you can fill these with whatever you like.

Non dairy, vegan white chocolate is very difficult to get. Although I am not a white chocolate fan, I stock up when I can, because the day I am without it is the day I need it.

These shot glasses actually took two tries. The first batch of white chocolate would not melt. I have used non dairy chocolate enough to know that it is very touchy, and I almost always add coloring before melting. This time, the “food coloring” was all natural – it was beet juice! Don’t worry, it does not change the flavor at all! It does impart a beautiful dark pink color, exactly what I was going for.

and don’t worry, the unmelted chocolate was a perfect fondant consistency, and I was able to use it for another Valentines project. You will see that later.

spicy hot shots in pink (white) chocolate glasses

12 ounces white chocolate (vegansweets baking chips)
juice of 3 beets
shot glass mould
4 ounces Hot Monkey vodka (or your choice)
4 tablespoons non dairy whip (Soyatoo rice whip)

Shot glasses (make a day ahead): In medium saucepan, add white chocolate and beet juice, melt over medium heat. Spoon into shot mould. Place in refrigerator to set, preferably overnight. Makes four chocolate glasses.

Fill shot glasses and top with whip cream and sprinkles.

Unfortunately, I have not been able to find conversation hearts that do not have gelatin. Believe me, I have searched high and low. Next step is to make them myself.

However, a sweet nurse at the hospital gave me a box the other day – so I am using them as photography props. Hey babe.

Are you a fan of Valentines Day?

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Basil got a new tee shirt yesterday.

My recent schedule has me staying up late nights, where Basil and I have been enjoying Andy Cohen and Watch What Happens Live. I love this show, I love Andy – and a good amount of levity is brought to my day. Laughing feels good.

The other night while watching, I now admit to some impulse shopping.

Basil was the lucky recipient of my impulse shopping this time.

Basil now understands black outfits show every little thing. Darn dog hair.

Today’s word of the day?

Mazel Dog!

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I have a new addiction.

It’s Yelp.

I’m checking in everywhere. All the time. To see my daily ranking go up, to collect badges and Dukedoms. Yes, I am a Duchess now. Do Duchii wear crowns? Because I’d like to wear a crown.

There are some actual benefits to Yelping – I’ve been invited to a couple VIP events already – but so far I am only interested in the stats, and becoming The Duchess of as many places as I can. Soon I will be Duchess of the gym – yes, that one is near.

I realize this is old news for many, and for some, it’s a Huh?? It’s probably similar to Angry Birds or Farm Whatever (which I learned how to block on facebook, by the way!).

It once more confirms that I am obsessive delighted by the little things. That sometimes the little things are key.

Recently I was sent a huge box of goodies from Bard Valley Natural Delights. Medjool dates. Coconut date rolls. Pistachio date rolls. All kinds of deliciousness.

While we have been eating many of the dates as is – which is caramely candy like goodness – I did save some to make a few recipes with. This is the first one I’m sharing with you – a very easy and uniquely flavored treat. You know I love my tahini. This recipe does not have added sugars – if you’ve enjoyed a Medjool you know it is not necessary. Also, sprouted almonds. Have you tried these yet?

What. You’re going to tell me sprouted almonds are like Yelp, old news.

That’s okay, they are delicious and they are a party I am fine to be late to.

tahini almond date bites

vegan, gluten free, no added sugar

makes 20-22 1-inch bites

12-14 large dates, pitted
1/2 cup raw almonds (I used sprouted)
1/3 cup tahini
pinch sea salt
1-2 tablespoons water
1/4 cup sesame seeds to coat 

In food processor, pulse almonds until crumbly, partly smooth. Add dates, tahini and salt, continue to process. Texture will still be slightly crumbly – add water (1 tablespoon at a time) and dough should quickly form. Form into 1 inch rounds, roll in sesame seeds to coat, and roll in hands to flatten sesame seeds into ball. Cool in refrigerator to firm.

I just ate several of these, and now it’s time to do some stretching – I have a downward dog lesson from my favorite yogi (look at that perfect form!). I need to find a yoga studio to become Duchess of.

Post sponsored by Bard Valley Natural Delights. My absolute love of Medjool dates is unbiased.

I have always said my Dad has a fun sense of humor. From changing lyrics of songs to cracking silly jokes, his humor is rare and classic at the same time.

I always tell the story of my first basketball – I was maybe 9 or 10 when Dad took me shopping to choose one. I recall this like it was yesterday – the basketballs are all lined up on the shelves in those half box packaging – I point to one and Dad picks it up and bounces it on the  floor, box and all. I laughed all the way home, holding my new basketball in the now crushed packaging.

Visiting Dad in the hospital the other day, I brought several days worth of mail to go through. He is attached to all kinds of wires, one on his left hand. He kept holding envelopes with that hand as he opened or read them, setting off loud beeps with the machines – sometimes harmonizing the beats together. His nurse came in to check on him, resetting the machine to silence it. He wrote on his clipboard (trach = cannot talk) that “he is learning to play the vent” referring to his ventilator. His nurse said in 20+ years of working in the CICU, she has never heard anything so clever.

The joking sparkle in my dads eye makes my heart sing! Also, his nurse having 20+ years experience lets me know he is in very capable hands.

I look forward to sharing this new brownie fudge with him. Hopefully soon. As soon as I can, I will be making him healing smoothies, juices and vibrant food. The brownie fudge will follow.

This recipe name is not a mistake – I set out to make a very dense brownie, more of a fudge consistency. Jason wasn’t much of a fan, but I was happy with the result.

More for me.

salted caramel brownie fudge

dairy, wheat, soy and gluten free, vegan

2 tablespoons chia seeds
1/4 cup + 1 tablespoon water
3/4 cup butter (Earth Balance Soy Free)
4 ounces dark chocolate, chopped
3/4 cup maple syrup
2 teaspoons vanilla
3/4 cup flour (gluten free all-purpose)
1/2 cup salted caramel sauce (recipe follows)

Combine chia and water, set aside to gel. In medium saucepan, melt butter and dark chocolate over medium heat, stirring often until completely melted. Remove from heat – allow to cool slightly. Add maple syrup, vanilla, chia mixture and flour, stirring after each and stirring just enough to combine. Pour batter into prepared (greased, floured or lined with parchment) 9×9 or similar size pan. Pour or spoon salted caramel sauce over top, swirl through with knife, sprinkle sea salt over caramel. Bake at 350 for 30-35 minutes, or until inserted toothpick comes clean.

salted caramel sauce

gluten, soy and dairy free, vegan

1/2 cup brown sugar
1 tablespoon water
1/4 cup coconut milk*
1 teaspoon cornstarch
1 tablespoon butter
2 tablespoons coconut spread (or use more butter)
1 teaspoon sea salt 

*carton, not canned coconut milk – or sub milk of choice

In saucepan over medium heat, combine sugar, cornstarch, water and milk, stirring until sugar is dissolved and mixture begins to thicken. Remove from heat. Add butter and coconut spread, stirring until combined.

This makes a good quantity of caramel to use with this fudge recipe – if you prefer to use less, store remainder in airtight container in refrigerator.

Reminder – today is the gojee virtual potluck!

Enter “gojee potluck” into I Crave, follow#gojeepotluck on Twitter, check them out on Pinterest.

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Last month I discovered a fun monthly event, Food ‘n Flix, created by Heather of girlichef, and hosted by a different blogger each month. The host chooses a film that has a food theme, we watch and create a dish inspired by the film. Fun, right?

This month, the host is The Law Student’s Cookbook and the film – Eat Pray Love.

I loved this book when I read it years ago. Not surprisingly, I immediately wanted to book my own three month trip filled with self indulgent excess. I wanted to meet a Balinese Shaman. I wanted to stretch and learn and explore. I even wanted to learn to meditate. I am not so good at quieting this mind.

When the movie came out, I saved Jason from having to watch and a few excited girls went to see it. As much as I find Julia Roberts charming, I did not enjoy the movie as much as the book. I know many feel the same – saying it is too self indulgent and unrealistic. Well, of course, for many this is true. For me this is true, at least the unrealistic part.

I feel there are times you should be self indulgent, and have no guilt about it. Watching this film recently, with my recent perspectives, I can appreciate the break. I can appreciate the running halfway across the world. I can appreciate taking care of yourself.

I think what was disappointing for me, in anticipation of the three places visited and the accompanying life changers in each, was the first hour of the movie – giving more story to details that were not as prevalent in the book. We saw so much more of her life prior to the journey – I wanted to get to the good stuff. Okay, and the pizza.

Another reason many might be turned off by the self indulgence – the movie doesn’t clearly define the why. The book can narrate much more of the thoughts, feelings and intentions that inspire such a trip in the first place – the struggle to find oneself and the search for independence – the movie is a glossy party with new friends, and pizza.

Don’t get me wrong – I enjoyed the movie okay. Having read the book, I can and do appreciate this movie – even like it. It was fun to watch again for this post. After 2.5 hours, I was ready for pizza.

blackened cauliflower and kalamata pizza

gluten, egg and dairy free, vegan

makes one pie

5 ounces mozzarella (1/2 block Follow Your Heart), grated
roasted / blackened cauliflower (recipe follows)
1 16 ounce jar peppers – sweet cherry or Italian, chopped
1 cup kalamata olives, pitted
1-2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 pizza crust (recipe follows)

Top pizza crust with olive oil, basil and oregano. Arrange cheese, leaving an inch around edge of crust. Top with cauliflower, olives and peppers. Cook according to instruction for pizza crust – (after par-baking crust, bake pizza with toppings 10-15 minutes at 375).

roasted / blackened cauliflower

1/2 head cauliflower
2 tablespoons olive oil
sea salt

Chop / break cauliflower into bite size pieces, arrange on foil lined baking sheet. Drizzle olive oil and sprinkle sea salt, bake in 350 degree oven for 25 minutes, turning halfway through. To blacken / crisp further, broil for 3-5 more minutes, watching closely.

gluten free pizza crust

makes one pie

gluten, soy, egg and dairy free, vegan

1 cup sorghum flour
3/4 cup tapioca flour
1/4 cup sweet rice flour
1/4 cup millet flour
2 tablespoons flax meal
1 teaspoon xanthan gum
3/4 cup warm water
1 teaspoon agave
1 active dry yeast packet
2 tablespoons olive oil + extra for kneading/shaping 

Proof the yeast – combine yeast packet with warm water and agave, set aside. Add all dry ingredients to bowl or stand mixer. Add proofed yeast and oil, combine (using stand mixer, I mixed on medium for 2-3 minutes).

With olive oil on your hands, remove dough from bowl and shape into a ball. On prepared baking sheet (I used olive oiled parchment), spread dough into desired shape for your pizza. Let dough sit for 30 minutes – preheat oven to 375. Partially bake dough 25 minutes. Add toppings and return to oven, continue baking another 10-15 minutes, until toppings are warm and melty.

Cheesy, salty, and spicy – this is my new favorite pizza flavor. 

To see a roundup of all Eat Pray Love inspirations, visit The Law Student’s Cookbook in the coming days (after the deadline, January 28).

To participate or host a month with your own movie choice, visit Food ‘n Flix for more information and to see the upcoming movies.

Salute!

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Thank you all for your messages, comments, emails… they make me smile and give me strength, and you have no idea how much they mean to me!

So, as I sit here in the ICU, I read that today is National Peanut Butter Day. Peanut butter is one of my favorite ingredients in both sweet and savory dishes. These are a few of our favorites.

peanut butter chocolate cupcakes

classic fudge

tempeh edamame salad rolls & peanut sauce

fresh mint and chocolate chickpea cookies

peanut butter crunch smoothie

spicy African peanut soup

I can’t forget our four legged friends – apple peanut butter dog treats

Happy Peanut Butter Day!

I have had plenty of perspective – giving moments this week.

I don’t want to get into many details, but I want to explain my absence this week and what will most likely follow for a while.

Dad went into the hospital a week ago today.

Before we left for Mexico over the holidays, he was to have his third and final surgery – the most important one. This did not happen, due to complications.

Last Friday we found out those complications are cancer.

He was admitted to prepare for chemo – instead there are more complications – he has spent most of the week in ICU with pneumonia.

Needless to say, everything else in life just stops – my main focus right now is my dad, and getting him better.

I am also watching our yard fill with water.

The rain, and the lessons in perspective, can stop now. We have had enough.

I miss you all – I miss the daily interaction here and out there – I bring my laptop to the hospital and check in when I can.

Go hug your loved ones for me, okay?

Some of you know that I am a contributor to Gojee, a fun website featuring delicious recipes and photos from a group of incredibly talented folks. Somehow I snuck in… gojee remains one of my favorite projects to be a part of.

Along with talent, they are a group of really fun folks – they often host parties and fun events for the contributors. They recently celebrated the new year with a potluck, and for those of us who could not attend, it became a virtual potluck!

If I were able to get to New York last week, this is what I would have brought.

A party isn’t a party without fun cocktails, right? My liquor bottles in ice are always a hit.

I fashioned another fun bottle just for the event – that I’ll take to a friend’s birthday party this weekend. Birthday candles are festive for potlucks, yes?

Once the ice begins to melt, those candles can be lit…

My other contribution to the potluck - dill pickle dip – we have made this for many a party and it is always well received.

pickle dip / spread

vegan, gluten free

1 cup raw cashews, soaked
1 cup dill pickles, chopped
3 tablespoons pickle juice
pinch onion powder

In food processor, pulse cashews for several minutes, until almost creamy. Add pickles (reserving 2 tablespoons for garnish), juice and onion powder while continuing to process until creamy. Store in refrigerator until ready to eat; serve with chips and vegetables.

Want to see what else was at the party? Starting next Thursday, January 26, you can see other potluck dishes my fellow gojee contributors shared. Go to gojee.com and enter “gojee potluck” into I Crave.  You can also follow #gojeepotluck on Twitter.

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oh boy.

This weekend is big in football. There are some great playoff matchups to be seen, including the Patriots possibly getting Tebowed, and the Packers playing the Giants.

Holy Aaron Rodgers, that’s about enough football talk!

Go Packers! Okay, that’s enough talk.

Let’s talk about what goes with football. What you need to make this weekend, whether you are watching football or the Golden Globes (come on, that is going to be crazy, you can’t not watch).

No matter what you have going on this weekend, you need need need to add this caramelized onion bacon dip recipe to your plans.

I guarantee it will be a home run.

wait…

This is seriously one of the most decadent things I have eaten in a while. Sweet caramelized onions, smoky bacon and creamy cheesy goodness on vehicles of crunchy veggies and light gluten free crisps.

I had to put my own spin on it, subbing my cashew cream for the sour cream. I also think I used more cheese, I don’t really know. When I am grating I lose track of ounces.

Shoshana also suggests only 1/4 cup of the “bacon” if you want more of the onion sweetness to come through, and that is what I did. The bacon and onion flavors are perfect that way, neither overpowers the other.

This recipe (with my extra cheese…) filled two 3.5 inch ramekins. You might want to double the recipe. I’m making it again and that’s what I’m doing.

Touchdown!

What are you doing this weekend? Any football or Ricky Gervais in the plans?

Too much for you? I plead The Twinkie Defense.

My defense is that yes, things like this aren’t good for us all the time – but Twinkies make you happy.

Guys, did you hear? This childhood icon is in danger.

Jason always surprises me with a sweet treat at the start of my birthday month. The first couple years we were dating, it was a Twinkie. He even topped it with a lit candle. I rarely had Twinkies as a kid, but those Twinkies from Jason are my nostalgia.

I adapted my cake recipe to make a three pack of Twinkies. Vegan, gluten free, will only last a day Twinkies. Okay, maybe two days. Sorry, these won’t last as long as the legendary original.

Or perhaps they will – these are so easy to make. You don’t need a special shaped mold, you just need this.

Twinkie cake

makes three Twinkies

gluten, dairy and soy free, vegan

2 tablespoons chia seeds
1/4 cup + 1 tablespoon water
1/4 cup butter (Earth Balance Soy Free)
1 tablespoon coconut spread (or use more butter)
1/3 cup maple syrup (or sweetener of choice)
1 teaspoon vanilla
3/4 cup flour (gluten free AP)
1/4 teaspoon baking soda

Combine chia and water, set aside to gel. Cream butter, coconut spread, maple syrup and vanilla. Add chia, combine completely. Add flour and baking soda, combine.

Divide batter between three Twinkie molds. Bake at 350 for 25-27 minutes, or until inserted toothpick comes clean. Cool completely.

This cake is not as spongy as a typical Twinkie – cut holes in the bottom to fill with your favorite whip.

You know when you pull a Twinkie off the white strip of paper, and some of the cake is left on the paper? That was always my favorite part. These Twinkies do the same thing!

Live on, little Twinkie.